Turkey Sausage Lasagna
I can’t think of anything more comforting or more universally-loved than lasagna. Most families have their versions they go back to time and time again. There’s the traditional Italian version which is made with bolognese sauce, bechmael sauce, parmesan (no ricotta or mozzarella) and the American version made with ground beef (or leftover meatballs), marinara, ricotta, and mozzarella. There are countless veggie versions and even kinds made with tortillas. This time around I decided to go all-American, but with one substitute a la the Barefoot Contessa, turkey sausage. Here you have it–her fabulous version of American lasagna. I slightly adapted her recipe in 2 ways. 1) I omitted goat cheese–only because I don’t care for it. 2) I substituted no-boil lasagna noodles to cut back on time. First you cook the onions and garlic, add the ground turkey sausage, and all of the basic red sauce ingredients. Then the fun part… the layering. A quick stir of ricotta, grated parmesan, egg, fresh parsley, salt, and pepper–and that forms the creamy layer comb. I constructed each …